Made these 2 pizzas yesterday during the game (1). ON top, about a 9" round, baked in cast-iron frying pan, topped with Bianco crushed tomatoes (fantastic product), mozzarella, Parmiggiano, olive oil, and salt. Baked at 500℉ for almost 20 minutes.
Bottom pizza was stretched thinner on a sheet pan as if it were focaccia, with olive oil above and below. Topped with a bit less tomato, oregano, olive oil, salt and Parmiggiano. Baked for about 10 minutes atop a baking steel.
Both doughs were bought, as frozen dough balls of 250 grams each for $3 per, at the bakery across the street (Party Bus). Allowed to rest and rise in olive oil coated bowls, at room temp, until about doubled in size. Best frozen dough I've ever used.
